| 词条 | Garrotxa cheese |
| 释义 |
| name = Garrotxa | image = Formatge Garrotxa (2435282542) (cropped).jpg | othernames = | country = Spain | regiontown = Garrotxa, Catalonia | region = | town = | source = Goats | pasteurized = Yes | texture = Semifirm | fat = | protein = | dimensions = | weight = | aging = 1 to 2 months | certification = None }}Garrotxa is a traditional Catalan goat's milk cheese.[1] Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia.[1][2] The revival began in 1981,[3] and the cheese has since become widespread in artisanal production.[4] Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor.[1] Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor.[1][4] The cheese is semi-soft.[4] Cheese wheels of Garrotxa are small (typically around three pounds) and mature relatively quickly in the humid Pyrenees.[2] Maturing time varies, but is typically between four and eight weeks.[2][3] The cheese is pasteurized.[2][4][5] Garrotxa pairs well with crusty country bread,[1] pears,[1] and nuts, such as toasted hazelnuts,[1] or almonds or walnuts.[3] It may be served as tapas or at the end of a meal.[3] Garrotxa is sometimes described as a dessert cheese.[6] The cheese is mildly acidic.[7] Wine pairing include white wines such as a Catalan Priorat,[3] or Pinot Gris, Verdejo, or Chardonnay with "texture to complement the cheese's buttery sweetness," or fino or dry amontillado sherry, to bring out the cheese's nuttiness.[2]Some Catalans are seeking designation of origin status for Garrotxa.[4] In popular cultureGarrotxa was used to create a hole in a sail by firing it from a cannon, by Mythbusters (ep. 128), to declare "plausible" the apocryphal tale of Captain Coe and the Battle of the Cheese. See also
References1. ^1 2 3 4 5 6 Ari Weinzweig. Zingerman's Guide to Good Eating (Houghton Mifflin Harcourt, 2003), p. 275. {{Spanish cheeses}}2. ^1 2 3 4 Janet Fletcher, Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying (Chronicle Books, 2007), p. 70. 3. ^1 2 3 4 Juliet Harbutt, The World Cheese Book (Penguin, 2009), p. 156. 4. ^1 2 3 4 John W. Fischer, Cheese: Identification, Classification, Utilization (Cengage: 2010), p. 69. 5. ^Max McCalman & David Gibbons, Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager (Random House: 2009), p. 151. 6. ^Janet Fletcher, Cheese & Beer (Andrews McMeel Publishing, 2013), p. 62. 7. ^Suzanne Maher & Andy Pforzheimer, The Barcelona Cookbook: A Celebration of Food, Wine, and Life (Andrews McMeel Publishing, 2009), p. 106. 4 : Catalan cuisine|Goat's-milk cheeses|Garrotxa|Spanish cheeses |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。